https://www.finecheese.co.uk/colston-bassett-stilton?___store=default3630Colston Bassett Stiltonhttps://www.finecheese.co.uk/media/catalog/product/c/b/cb_stilton_b__8.jpg6.25GBPInStock/Our Cheeses/Cut and Individual Cheeses/British Cheeses/Our Cheeses/Cut and Individual Cheeses/Cows' Cheeses/Our Cheeses/Cut and Individual Cheeses/Vegetarian Cheeses/Our Cheeses/Cut and Individual Cheeses/Our Cheeses/Encyclo-Cheese-ia/Stilton Cheese/Our Essential Christmas Cheeses/Stilton and Stichelton/Our Cheeses/Our Essential Christmas Cheeses/Our Cheeses/Our Essential Cheeses/Our Cheeses/Our Essential Cheeses/Stilton and Other Blue Cheeses/Our Cheeses/Encyclo-Cheese-ia/Blue Cheese/For Port & Stilton Lovers/Christmas Cheese Shop/Our Essential Festive Cheeses<p><strong>Winner of 'Gold' at World Cheese Awards 2018</strong></p> <p>Colston Basset Stilton cheese is hand-made by Billy Kevan and his team in Nottinghamshire. It is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.</p> <p>Local milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.</p> <p>After four to six weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so that the blue veins can develop.</p> <p>Stilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. The reputation of the dairy has gone from strength to strength, and it is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.<br /><br /><strong>Half Moon </strong>- 1.35kg approx. <br /><strong>Half Whole Stilton </strong>- 4kg approx<br /><strong>Whole Stilton </strong>- 8kg approx</p> <p> </p> <p><img style="margin-right: 20px; float: left;" title="Luke Maslen The Fine Cheese Co. Affineur and Quality Manager" src="{{media url="wysiwyg/upload/luke-2016_b_.jpg"}}" alt="Luke Maslen The Fine Cheese Co. Affineur and Quality Manager" width="160" /></p> <p><img style="vertical-align: top;" title="Every piece freshly cut & wrapped " src="{{media url="wysiwyg/upload/every-piece-freshly-cut-_-wrapped-text.png"}}" alt="Every piece freshly cut & wrapped " width="400" /></p> <p>We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.</p>6.252014-07-30

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Colston Basset Stilton cheese is hand-made by Billy Kevan and his team in Nottinghamshire. It is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.

Local milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.

After four to six weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so that the blue veins can develop.

Stilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. The reputation of the dairy has gone from strength to strength, and it is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.

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Because our products are perishable, we take great care in delivering your order. We will hand pack and deliver the next day, we must have an alternative delivery instruction for any private address, such as "leave in porch/on step/with a neighbour". This is particularly important if you are sending a surprise gift.

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Because our products are perishable, we must have an alternative delivery instruction for any private address, such as "leave in porch/on step/with a neighbour". This is particularly important if you are sending a surprise gift; but, even if you are planning to be in, circumstances do change.

We would ideally like 48 hours’ notice of your order, but we will pull out the stops if you cannot give us that much time. In the latter case, please telephone your order - 01225 448748 – rather than place it through the website. In any case, please place your order by MIDDAY, if you require it for the following day.

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Delivery is FREE for all orders over £50.00 in value. For any order lower in value than £50.00, our pricing is very simple, it costs £6.99 to get your order delivered to any address on the GB mainland*. * Excluding Highlands & Islands (A Delivery Surcharge may apply).

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About Us

The Fine Cheese Co. is a maturer, wholesaler, retailer and exporter of artisan British cheeses. We are based in historic Bath, founded by the Romans and famous for its beautiful Georgian architecture - alongside Venice the only World Heritage city in Europe.

We have been cheese specialists for twenty years, and from the start we have nurtured and supported the cream of British cheese-makers. We stock over a hundred hand-made British cheeses: from rediscovered gems such as Devon Oke, a hard but creamy cows’ milk cheese made to the original seventeenth century recipe, to Lord of the Hundreds, an unpasteurised mature sheep’s milk cheese made in the style of an Italian Pecorino.